- Rack of lamb (about 2 pounds)
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 heaping tablespoons country style Dijon mustard
- 1 heaping tablespoon dried thyme
- 1 heaping tablespoon dried marjoram
- 1 heaping tablespoon dried tarragon
- 1 teaspoon kosher salt
- Heat oven to 375*F.
- Using a sharp knife, score the fat on the rack of lamb to make a diamond pattern. Be careful not to cut through to the meat. Season lamb with salt and pepper.
- Heat oil in large skillet over medium high heat. Sear lamb on all sides, about 5 to 8 minutes total.
- In a small bowl, mix together mustard, thyme, marjoram, and tarragon. Spread mixture over lamb then transfer lamb to shallow baking dish, fat side up.
- Cook 20 to 25 minutes or until instant read thermometer reads 135*F for medium rare. Remove lamb from oven, cover with foil, and allow to rest 5 minutes before slicing into chops.
This recipe is from The Crepes of Wrath and it was delicious! We’ve had racks of lamb in the freezer for a while, since I just haven’t known what to do with them. I’m so glad that I finally decided to tackle them because this recipe was absolutely fantastic. The lamb was so tender and succulent and perfectly medium rare. I actually made three very small racks because the local lambs are teeny.